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Scopus
ISSN 1002-0306 · The editorial department of Science and Technology of Food Industry · 5.955 artikel di indeks
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Artikel Jurnal
Preparation and Characterization of Zein-Peach Gum Polysaccharide Nanoparticles and Composite Properties
Protein-polysaccharide complexes exhibit promising functionality as encapsulation wall materials to enhance the stability and bioavailability of bioactive components during delivery. In this work, zein-peach gum polysaccharide (PGP) nanocomposite particles were fabricated via antisolvent…
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Artikel Jurnal
Effect of Ultrasound-assisted Extraction on the Hydrodistillation of Volatile Components from White Pepper Essential Oil
To compare the differences in volatile components between white pepper essential oil extracted by ultrasound-assisted steam distillation and traditional steam distillation, the two methods were used to prepare the essential oil in this study. Subsequently, combined with LLE, the sample was…
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Artikel Jurnal
Whole-Genome Sequencing Combined with Mass Spectrometry to Identify a Novel Bacteriocin BH19
Bacillus subtilis H19, which inhibits Vibrio parahaemolyticus, was selected as the research object. In order to further study the properties and activity of the bacteriocin produced by B. subtilis H19, the fermentation supernatant of B. subtilis H19 was purified by crude extraction, chromatography…
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Artikel Jurnal
Effect of Heating Temperature on the Gel Properties of Shrimp Surimi of Penaeus vannamei
In this study, heat-induced shrimp surimi gel was prepared from Penaeus vannamei. The effects of heating temperature on the gel's formation properties were evaluated by examining its texture, microstructure, and swelling rate. The results revealed that the storage modulus and loss modulus of the…
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Artikel Jurnal
Effects of Ultrasonic-assisted CaCl2 Soaking on the Starch Structure and Functional Properties of Mung Beans
To investigate the effect of Ca2+ on the structural and functional properties of starch in the mung bean composite system, mung beans were subjected to various soaking treatments. The structural characteristics of the mung beans were analyzed using X-ray diffraction (XRD), scanning electron…
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Artikel Jurnal
Process Optimization of Antioxidant Peptides Preparation from White Kidney Beans via Bacteria-Enzyme Synergy and Analysisof Their Antioxidant Activity
In this study, white kidney bean protein was utilized as a primary material to produce antioxidant peptides through a combined approach involving Bacillus subtilis fermentation and neutral protease treatment. The optimal processing conditions for peptide production were determined using…
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Artikel Jurnal
Effect of Fermentation Time on the Functional Properties and Flavor Quality of Blueberry-Collagen Peptide Fermented Beverages
This research investigated the alterations in functional properties and flavor quality of blueberry-collagen peptide beverage under different fermentation times (0~48 h). The fermented beverage was produced through yeast fermentation using blueberry and cod skin collagen peptides. Subsequent…
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Artikel Jurnal
Research Progress on the Transmission Characteristics and Risk Assessment of Norovirus in the Food Chain
Norovirus is one of the primary pathogens causing acute gastroenteritis worldwide, and its highly contagious nature through the food chain poses a serious threat to public health. Norovirus is commonly transmitted through food such as shellfish, vegetable, and fruit during production, processing…
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Artikel Jurnal
Bifidobacterium longum subsp. infantis Y46 Extended the Lifespan of Caenorhabditis elegans by Enhancing Stress Resistance
Probiotics are thought to slow aging and extend lifespan, yet their exact molecular mechanisms remain unclear. This study investigated the anti-aging effects of Bifidobacterium longum subsp. infantis Y46 (BI_Y46) using the model organism Caenorhabditis elegans. We assessed the effect of BI_Y46 on…
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Artikel Jurnal
Effect of Ultrasonic-assisted Boiling on Flavor Quality of Pickled Potherb Mustard-Large Yellow Croaker Soup
Fish soup, using large yellow croaker and pickled potherb mustard as raw materials, was prepared by traditional boiling method and ultrasonic-assisted boiling method, respectively. The changes in flavor characteristics of fish soup during the boiling process were analyzed and compared by sensory…
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Artikel Jurnal
Effect of Side-chain Groups in Monocyclic Aryl-glucoside Substrate on the Activity of Aspergillus niger β-Glucosidase
β-Glucosidase can hydrolyze aryl-glucoside and holds significant application value in the fields of food and biotransformation. To investigate the influence of substrate side-chain groups on the activity of β-glucosidase, the β-D-Glu from Aspergillus niger was cloned and expressed. Through in…
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Artikel Jurnal
Effects of Different Pretreatments on Drying Characteristics and Quality of Saimaiti Apricot Slices
This study investigated the effects of three pretreatment methods-hot water blanching (HWB), high-voltage electric field (HEF), and atmospheric pressure plasma jet (APPJ)-on the heat pump drying characteristics, moisture distribution, microstructure, and physicochemical properties of Saimaiti…
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Artikel Jurnal
Process Optimization and the Hypoglycemic Mechanism Exploration of Chickpea Milk Fermented by Lacticaseibacillus rhamnosus FMBL L23004 CNN
To investigate the changes in bioactive compounds and the hypoglycemic action mechanisms of chickpea milk fermented by probiotics, Lacticaseibacillus rhamnosus FMBL L23004 CNN that capable of enhancing the α-amylase and α-glucosidase inhibitory activities was selected in this study. The changes of…
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Artikel Jurnal
Improving the Freeze-thaw Quality of Frozen Surimi Gel Based on the Dual Network Strategy
Given to the quality deterioration, nutrients loss and the reduction of processing characteristics of frozen surimi gels, the present study was conducted to prepare surimi gels with a dual-network microstructure based on the TGase-induced covalent cross-linking of MP and the non-covalent…
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Artikel Jurnal
Adsorption of Nitrite and in Vitro Lipid-lowering Studies of Sulfated Soluble Dietary Fiber from Rose sterilis Pomace
The structural modification of Rosa sterilis pomace soluble dietary fiber (RSDF) was performed through the sulfamic acid-N,N-dimethylformamide method to obtain sulfated Rosa sterilis pomace soluble dietary fiber (SSDF). The adsorption characteristics and mechanism of SSDF on nitrite, cholesterol…
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Artikel Jurnal
Research on the Synergistic Improvement of Intestinal Barrier Function and Anti-inflammatory Activity by Goat Milk Oligosaccharides and Bifidobacterium bifidum
This study used goat milk oligosaccharides (GMOs) isolated from goat milk and Bifidobacterium bifidum ATCC15696 (BB) as raw materials. By constructing a Caco-2:HT-29MIX cell intestinal epithelial barrier and an inflammation injury model, the effects of GMOs alone, BB alone, and their synergistic…
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Artikel Jurnal
Effects of L-Arginine on Skin Photoaging and Expression of AQP3 and FLG in Mice
Objective: To investigate the therapeutic effect of L-Arginine on ultraviolet-induced skin photoaging in mice and its potential molecular mechanism. Methods: C57BL/6J mice were irradiated with UVB and UVA to successfully establish a skin photoaging model. Meanwhile, the mice were intervened with…
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Artikel Jurnal
Effects of Vacuum Pulsation Drying on Drying Characteristics and Quality of Apple Slices
To improve the drying efficiency and quality of apple slices, we applied vacuum pulsation drying technology to the apple slice drying processes and explored changes in indicators such as drying characteristics, rehydration ratio, color, vitamin C (VC) content, and total flavonoid content under…
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Artikel Jurnal
Oleic Acid Modulates Gene Expression and Terpenoid Biosynthesis in Inonotus hispidus
Terpenoids, as key secondary metabolites in Inonotus hispidus, possess significant medicinal value. However, their natural biosynthetic efficiency remains relatively low. The application of exogenous inducers was demonstrated to significantly enhance terpenoid production in this fungus. To…
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Artikel Jurnal
Investigating the Correlation between Different Daqu Qualities and Brewing Performance Based on Metagenomics Technology
To systematically analyze the quality characteristics of different types of Daqu and their fermentation efficiency under the same brewing process, and to elucidate the intrinsic correlation between Daqu quality parameters and baijiu flavour characteristics, this study systematically compared and…
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